I found this recipe and decided to play. I subbed ground chicken for the beef, and used soy yogurt instead of the real thing. I served it with some pita, tomatoes, and Israeli pickles. And some hummus, too. Fabulous meal.
Chicken shawarma meatballs
for the meatballs:
1 pound ground chicken
2 cloves garlic, minced
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1 tablespoon lemon juice
1/2 onion, finely diced
2 tablespoons plain soy yogurt
for the sauce:
1 small cucumber, peeled and seeds removed
2 cloves garlic
1 tablespoon lemon juice
1 cup plain soy yogurt
1 tablespoon dry dill
salt and pepper
Begin by making the sauce. In a blender, combine the garlic and cucumber. Blend until smooth. In a small bowl, combine the cucumber mixture, lemon juice, yogurt, dill, salt, and pepper. Mix well, then cover and chill for at least an hour.
Heat the broiler and line a sheet pan with foil sprayed with non-stick spray.
In a large bowl, mix the ground chicken, garlic, yogurt, spices, lemon juice, and onion until well combined. Scoop out about 2 tablespoons-worth of the meat mixture onto the prepared sheet pan. I got about 15 meatballs.
Broil for 15-25 minutes, until the meatballs are well-browned. Cool for 10 minutes, loosely tented with foil, before serving. Serve with you favorite garnishes, and the sauce.
This sounds fantastic! Thank you for the delicious inspiration, I can’t wait to try these.
Oof these sound delicious. I love the Middle Eastern flavors!